Chicken Korma Style Curry

Name: Chicken Korma Style Curry with Mangetout and Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Basmati Rice; 1 unit(s) Echalion Shallot; 80 grams Mangetout; 260 grams Diced British Chicken Thigh; 50 grams Korma Curry Paste; 15 grams Honey; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 300 milliliter(s) Water for the Rice; 50 milliliter(s) Water for the Curry

with Mangetout and Basmati Rice

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This Chicken Korma Style Curry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Echalion Shallot

80 grams

Mangetout

260 grams

Diced British Chicken Thigh

50 grams

Korma Curry Paste

(Contains: Mustard)

15 grams

Honey

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Curry

Nutritional information

Energy (kcal)720 kcal

Energy (kJ)3012 kJ

Fat30.5 g

of which saturates12.1 g

Carbohydrate77 g

of which sugars14.8 g

Dietary Fibre4.4 g

Protein39 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Pan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and chop the shallot into small pieces.

Halve the mangetout widthways.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken has browned, add the shallot to the pan and fry until softened, 3-4 mins.

When softened, stir in the korma style paste, honey, water for the curry (see pantry for amount) and chicken stock paste. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Next, add the creme fraiche and mangetout to the chicken pan, stir together, then bring to the boil.

Simmer, stirring occasionally, until the veg is tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.